Three-quarters pound of beef brisket
Half pound of beef chuck
Half pound of beef shank
One bone with marrow cut in two
One pig's foot
250 grams of lean bacon, defatted and smoked
500 grams of carrots
250 grams of turnips
Two heads of garlic
Two bunches of parsley
Two bunches of thyme
Two cabbages
Three cloves of garlic
One teaspoon of salt
Black pepper
One tablet of concentrated beef broth
One sprig of fresh rosemary
Three leaves of bay laurel
Half pound of potatoes
Three egg whites
Two cloves of garlic
Coarse salt (unrefined), mustard, etc.
Three-quarters pound of beef brisket
Half pound of beef chuck
Half pound of beef shank
One bone with marrow cut in two
One pig's foot
250 grams of lean bacon, defatted and smoked
500 grams of carrots
250 grams of turnips
Two heads of garlic
Two bunches of parsley
Two bunches of thyme
Two cabbages
Three cloves of garlic
One teaspoon of salt
Black pepper
One tablet of concentrated beef broth
One sprig of fresh rosemary
Three leaves of bay laurel
Half pound of potatoes
Three egg whites
Two cloves of garlic
Coarse salt (unrefined), mustard, etc.
If you don't have a large enough pot to cook everything at the same time, proceed in stages, but always using the same broth, as this is the secret of 'real stew'
The meats should be cleaned of fat and skin
Next, peel all the vegetables and clean them properly
Fill a container with water halfway
Add the onions (one of which is skewered with cloves of garlic), thyme, concentrated beef broth tablet, salt, black pepper, rosemary, bay laurel, and garlic
Bring to a boil
Next, pour the meat, pig's foot, and lean bacon into the broth
When it boils again, carefully remove the foam
Lower the heat so that the broth simmers without boiling
The cooking time is one hour and 30 minutes
Next, add the carrots, turnips (peeled but intact), garlic well cleaned, and bone with marrow cut in two
Count another 30 minutes of cooking and then add the potatoes (peeled) for an additional 20 minutes of cooking always at a low heat
Next, remove all elements from the stew and store them in a warm place
Eliminate the onion skewered with cloves of garlic, which served to aromatize the stew, rosemary, bay laurel, and pig's foot
Pass the broth through a fine-mesh sieve covered with a thin cloth and return it to low heat
Beat the egg whites lightly and pour them into the broth
The impurities of the stew will rise to the surface along with the egg whites' foam
Remove them with a skimmer
Pass the broth through the fine-mesh sieve again with the thin cloth
Return it to low heat and add the vegetables and meats that you reserved in a warm place, to reheat them
Serve the broth in a tureen and the cut meat surrounded by vegetables on a platter
Offer coarse salt (unrefined), mustard, pickles (if liked), and ketchup
